Desserts · Gluten-free · Holidays

Ginger Oatmeal Crunch Cookies

     Well, it’s that time in December where I go baking crazy (as if I wasn’t already!).  I’m beginning the cookie and cake bonanza with these delicious little oatmeal cookies.  They’re made from a recipe that I have veganized and made gluten-free from my favorite Better Homes and Gardens cookbook.  It yields a delicate cake-like cookie that is also full of texture!  I threw both rolled oats and granola into these cookies to make them a little crunchy while also being melt=in-your-mouth soft.
You can mix up the spices (or omit) that you throw into the batter if you wish.  I used ginger and nutmeg to give them a bit of a bright flavor that most oatmeal cookies do not have.  Usually, an oatmeal raisin cookie, while delicious, remains stuck in the cinnamon flavor profile.  I love ginger because of its bright and refreshing taste.  I paired it with the sweet tartness of dried cranberries (I also love their jewel red color!).  What a great surprise for anyone who goes in for a cookie, right?
These cookies are easy to whip up and do not require rolling.  If you need something to give quickly as a gift, bring to a party, or just need to satisfy your cookie craving, these are the best!  I attempted to make mine a little more healthful by subbing sugar for low-GI coconut sugar and added in some buckwheat flour, which is full of protein.  You’re gonna need your strength to get through all the hustle and bustle of the next few weeks.  Let these little cookies help you out.  😉

Ginger Oatmeal Crunch Cookies


Yield: about 24 cookies (approx. 1 Tb batter each)
Free of: Gluten, Soy*, Refined Sugar
*depending on non-dairy milk choice
Adapted from: Better Homes and Gardens


  • 1/2 cup gluten-free AP flour
  • 1/4 cup brown rice flour (or more all purpose flour)
  • 1/4 cup buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum
  • 1/2 tsp ground ginger
  • pinch nutmeg
  • 1/2 cup vegan butter/coconut oil
  • 2/3 cup coconut sugar
  • 3 Tb aquafaba/water + 1 Tb flax meal
  • 2 Tb non-dairy milk*
  • 1/2 tsp vanilla paste/extract
  • 1/2 cup granola
  • 1/2 cup rolled oats
  • 1/3 cup dried cranberries

Oven 375 F.

  1. Sift the dry ingredients together in a large bowl.  Set aside.
  2. In a stand mixer with the paddle attachment, beat the coconut sugar and vegan butter/oil until smooth and glossy.
  3. Add the rest of the wet ingredients to the mixer and mix until everything is smooth and combined.
  4. Add the dry ingredients to the mixer gradually and beat on low until thoroughly combined to form a batter.
  5. Let the batter rest in the fridge for about 1 hour.
  6. Line 2 cookie sheets with parchment/silicone baking mats.
  7. Once the oven has preheated, scoop dough balls about 1 Tb full onto the cookie sheets.  I usually fit 12 to each depending on the size.  These cookies spread a little, but not much so leave about 1/2-1 inch in between each.
  8. Bake the cookies for 12-14 minutes until golden around the edges.
  9. Let them cool before removing them from the cookie sheets or they might break apart.
  10. Enjoy, share, repeat.  ❤

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